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Description
Altitude changes what a cow eats. What a cow eats changes what ends up in the cheese.
Di Montagna is a certified designation — not a marketing term. To carry the green Prodotto di Montagna mark, every step of production must take place at 600 meters above sea level or higher, in the mountains of Parma and the surrounding regions. The cows graze on natural mountain pastures: a more varied, herb-rich diet than anything available on the plain. That biodiversity finds its way into the milk, and the milk finds its way into the wheel.
Aged nearly two years. The result is a Parmigiano more complex than standard: fruity, nutty, and deeply savory, with all five tastes — sweet, salty, sour, bitter, and umami — in genuine balance. Dense with tyrosine crystals. A paste that is golden, firm, and built for the long finish it delivers.
- Origin: Mountain zone of Emilia-Romagna, Italy (600m+ altitude)
- Milk: Raw cow's milk from mountain-grazed herds
- Aging: Approximately 24 months
- Certification: DOP | Prodotto di Montagna — EU Green Mountain Product
FAQ
- What does “DOP” mean?
DOP stands for Denominazione d’Origine Protetta (Protected Designation of Origin). It means the cheese is produced, processed, and prepared in a specific geographic area under recognized traditional know-how and strict standards.
- What is Parmigiano Reggiano DOP Mitica Di Sola Bruna?
It is a DOP-certified Parmigiano Reggiano made exclusively from the raw milk of Bruna Alpina cows — one of Italy's oldest heritage dairy breeds. Produced by Mitica®, a respected Italian cheese brand, and aged a minimum of 24 months, it belongs to a rare sub-category of Parmigiano Reggiano overseen by Italy's Consorzio di Sola Bruna, which counts only four member dairies. It is sweeter, more aromatic, and more delicate than standard Parmigiano Reggiano made from Friesian cow milk.
- What makes Bruna Alpina milk special for Parmigiano Reggiano?
The Bruna Alpina is a heritage Italian breed known for producing significantly less milk than commercial Friesian cows — but milk with a higher casein content and richer protein structure. That composition is ideal for aging: it allows the cheese to develop deeper, more complex flavors over time. The result is a Parmigiano that is noticeably sweeter, more aromatic, and more nuanced than the standard version. The breed's declining numbers also make Di Sola Bruna a genuinely rare product.
- How does this taste compared to regular Parmigiano Reggiano?
Standard Parmigiano Reggiano tends toward savory, sharp, and salty — bold and assertive. Di Sola Bruna is the opposite end of the spectrum: sweeter, softer in its salinity, and more aromatic, with notes of hazelnut, butter, and hay. The tyrosine crystals give it the same satisfying crunch, but the overall experience is more enveloping than sharp. Cheese professionals often describe it as the most elegant expression of Parmigiano Reggiano available.
Label info
Ingredients: Raw cow's milk, salt, rennet
Contains: milk
Use & Care
Keep refrigerated between 39.2-46.4 F
Shipping Information
This product is perishable and requires fast shipping to ensure it arrives in perfect condition.
Please note: To avoid weekend transit, orders placed after 11AM PT / 2PM ET on Tuesday with 2-Day shipping, will ship on Monday of the following week. We do not deliver perishables to PO Boxes.
Additional Details
- SKU:
- MIT-002
- Perishable:
- Complimentary shipping on $329+ orders - US48 only